JP2005304383A - Food containing essence of lagerstroemia speciosa l. having pale white color - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a food that comprises essence of Lagerstroemia speciosa L. and a carbohydrate-containing food material, has a high corosolic acid content and has an appearance of light color. <P>SOLUTION: The food comprises essence of Lagerstroemia speciosa L. having a pale white color obtained by a production method equipped with a pressure application process for immersing tissue of Lagerstroemia speciosa L. in water to give an immersed material and pressurizing it and an extraction process for extracting the tissue of Lagerstroemia speciosa L. obtained by the pressure application process with a mixed solvent of an alcohol and/or a hydrocarbon-based organic solvent and water or an alcohol and/or a hydrocarbon-based organic solvent and a carbohydrate-containing food material. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a food containing a banaba light white extract.

It is known that a dried banaba leaf can be obtained by hot water extraction or alcohol extraction to obtain a banaba extract containing corosolic acid in a predetermined amount and exhibiting an action of suppressing an increase in blood sugar level or an action for lowering blood sugar level (Patent Literature). 1).
JP 2000-169384 A

  It is thought that the medicinal effects of suppressing blood glucose level rise or lowering blood glucose level are attributed to corosolic acid in banaba extract, but corosolic acid is fat-soluble and only about 0.1 to 0.5% is contained in banaba leaves. Even if extracted with hot water, it is difficult to increase the content of corosolic acid. The banaba extract extracted with ethanol is brown in color and has a characteristic odor.

  Therefore, even if banaba extract is added to foods to give the effect of suppressing blood sugar level increase or lowering blood sugar level, it is colored with low corosolic acid content in banaba extract, so it is suitable for actual consumption Could not get.

  SUMMARY OF THE INVENTION An object of the present invention is to provide a food containing a banaba extract and an edible material containing a carbohydrate and having a high content of corosolic acid and having a light-colored appearance.

  In order to achieve the above object, the present invention provides a pressurizing step of pressurizing an immersion material in which a banaba structure is immersed in water, and a banaba tissue subjected to the pressurizing step is mixed with an organic solvent and water or an organic solvent. The foodstuff containing the banaba pale white extract obtained by the manufacturing method provided with the extraction process by this, and the edible material containing a carbohydrate is provided.

  The banaba extract added by this invention is a banaba light white extract obtained by a manufacturing method provided with the said process. In this production method, a large amount of colored tannins are dissolved in the water extract produced in the pressurization step, so that the banaba structure obtained through the pressurization step is light in color. In addition, since this light-colored banaba tissue is used for extraction with a predetermined extraction solvent (a mixed solvent of organic solvent and water or an organic solvent), a banaba extract having a high amount of corosolic acid and high whiteness can be obtained. Therefore, in the food of the present invention containing such a banaba light white extract and an edible material containing a carbohydrate, the original color of the edible material is not impaired by the banaba extract, and the amount of corosolic acid can be increased. Therefore, when ingested as a food, the blood sugar level increase suppression or blood sugar level lowering effect can be exhibited. Banaba extract is also excellent in terms of safety since it is derived from natural products.

  In the above production method, an immersion product obtained by immersing a banaba tissue in water for at least 5 hours may be used as the immersion product. Moreover, it is preferable to implement a pressurization process at 0-120 degreeC, and it is more preferable to pressurize, heating. The pressurization is preferably performed at 1 to 3 atm. This makes it possible to remove a large amount of colored components (tannins and the like) in the pressurizing step. In addition, the effect mentioned above becomes more remarkable by implementing a pressurization in multiple times in a pressurization process.

  The most suitable banaba structure after the pressurizing process is a dry banaba structure from which water used in the pressurizing process is removed. The organic solvent used for extraction is preferably an alcohol and / or hydrocarbon organic solvent. As a result, a banaba light white extract containing more corosolic acid can be easily obtained.

  In the said manufacturing method, extraction can also be implemented in multiple times in an extraction process. As a result, the above-described effect can be achieved more reliably. In this case, extraction with a mixed solvent of alcohol and water and extraction with a mixed solvent of alcohol and a hydrocarbon-based organic solvent can be performed separately, and an object to be extracted can be separated with the extraction solvent. For example, chlorophyll can be extracted efficiently by using a mixed solvent of alcohol and a hydrocarbon-based organic solvent (hexane or the like). The banaba tissue is preferably banaba leaves because it contains a large amount of corosolic acid.

  ADVANTAGE OF THE INVENTION By this invention, it is a foodstuff containing a banaba extract and the edible material containing a carbohydrate, Comprising: The foodstuff with much corosolic acid content and a light appearance is provided.

  Hereinafter, preferred embodiments of the food according to the present invention will be described.

(Food containing banaba light white extract)
The food of the present invention is obtained by adding a banaba light white extract to an edible material containing carbohydrates. Food ingredients that contain carbohydrates include noodles such as udon, pasta, buckwheat, and instant noodles, breads such as bread, sweet bread, and French bread, ice cream, cookies, chips, chocolate, cakes and other sweets, tea, carbonated drinks , Coffee, juice, beverages such as health drinks, spices processed foods such as curry roux, stew, frozen foods such as croquettes, fried shrimp, bandits rings, sugar, fat, salt, vinegar, soy sauce, miso, sauce, ketchup, Examples include seasonings such as mayonnaise and chili sauce, cooked rice such as rice balls, sushi and fried rice, and foods using grains such as tofu, age and natto.

  The food of the present invention preferably contains 0.0001 to 10 parts by mass of banaba light white extract, more preferably 0.001 to 10 parts by mass with respect to 100 parts by mass of the edible material containing carbohydrates. More preferably, the content is 0.01 to 10 parts by mass. Ideally, the amount of banaba light white extract is set so that 1 to 50 milligrams of corosolic acid can be ingested per day.

  As a method of adding a banaba light white extract to an edible material containing carbohydrates, a method of adding a banaba light white extract in any of the steps of producing an edible material containing carbohydrates, or a produced edible material containing carbohydrates And a method of mixing with a banaba light color extract.

  In addition to edible materials including banaba light white extract and carbohydrates, the food of the present invention includes natural pigments, vitamins, minerals, fragrances, preservatives, indigestible dextrins, mulberry, strawberries, guava and other plant extracts. Further, tannins such as chromium, CoQ10, synthetic sweeteners, amino acids and catechins can be further added.

(Banaba pale white extract)
Pressurization process:
As a banaba structure | tissue used at the pressurization process in the manufacturing method which obtains a banaba light white extract, a banaba leaf is preferable. As for the type of banaba leaf, mature leaf after 6 months has passed since bud emerged, but more suitable raw material is a leaf that has been naturally changed to red yellow or a leaf that has been stimulated by insects such as ants. Is mentioned.

  Banaba leaves to be used may be either raw leaves or chopped leaves. However, chopped leaves are more suitable considering the extraction time and the subsequent manufacturing process. As the chopped leaves, it is preferable from the standpoint of extraction efficiency that the raw leaves are dried and then cut into a 1-20 mm strip or square. The leaves having such a shape are excellent in terms of the permeability of the extraction solvent and the clogging of the extraction membrane.

  In the pressurizing step, a banaba tissue such as a dried banaba leaf is immersed in water before pressurization. The immersion in water may be performed over 5 to 24 hours, but such immersion may be repeated 2 to 10 times. In this case, the temperature is preferably 0 to 50 ° C. The amount of water relative to the dried banaba leaf is preferably 2 to 20 L or more per 1 kg of the leaf. Although immersion in water is aimed at extracting tannins, tannins that are extracted differ depending on the temperature, so perform stepwise immersion such as 0-10 ° C, 11-30 ° C, 31-50 ° C. Is desirable.

  The pressurizing step is performed for the purpose of removing tannins and chlorophylls from the banaba tissue while leaving the active ingredient. From the viewpoint of efficiently removing tannins and chlorophylls, the pressurizing step is performed at 0 to 120 ° C. (preferably 10 to 120 ° C., more preferably 30 to 120 ° C., more preferably 50 to 120 ° C.), 1 to 3 atm ( It is preferably carried out at 1 to 2.5 atm, more preferably 1 to 2 atm. Moreover, it is preferable to perform pressurization on these conditions once or 2 to 5 times. In addition, when pressurizing, when a pressure is increased in steps, tannins and chlorophylls are removed particularly efficiently.

  The pressurization step can be performed using a pressurization kettle, and when pressurization exceeds 1.5 atm, it is desirable to keep the pressurization time within 10 minutes. In this case, it is ideal to first pressurize at 1.1 to 1.3 atm and then repeat the pressurizing at 1.3 to 1.6 atm twice. Long-term extraction must be avoided because even corosolic acid is extracted.

Extraction process:
In the extraction step, the banaba structure obtained in the pressurization step is subjected to extraction with a mixed solvent of organic solvent and water or an organic solvent. In the heating step, a water / banaba structure mixture is obtained, and it is preferable to obtain a banaba structure by filtering off the water while cutting off the water. The filtered banaba tissue is better dried in the sun or a dryer. After filtering off, it is better to remove moisture with a centrifuge, and drying is preferably performed with hot or cold air at 30 to 60 ° C. For efficient drying, it is preferable to apply air as low a humidity as possible. When drying is performed with a hot air dryer exceeding 100 ° C., it is desirable to keep the drying time within 10 minutes.

  The dried banaba tissue is preferably extracted with a solution of hexane or hexane and water. At this time, tannins and chlorophylls can be removed using a resin or activated carbon as a pretreatment. If extraction is performed a plurality of times using the same or different extraction solvents, the extraction is performed more efficiently. In this case, it is preferable to finally extract with alcohol (90 to 100% ethanol or the like).

Banaba pale white extract:
A banaba light white extract is obtained by extraction. This banaba light white extract may contain an extraction solvent, but is preferably one from which the extraction solvent has been removed. The components contained in the banaba light white extract from which the extraction solvent has been removed include corosolic acid, maslinic acid, trimetic acid, ursolic acid, oleanolic acid, α-amylic acid, β-amylic acid, asiatic acid, 18β-glycyrrhetin Examples include acids, tannins, hemicellulose and the like. Banaba pale white extract usually contains 3 to 50% or more of corosolic acid, which is an active main component. The shape of the white extract is a liquid, a paste, or a powdered solid. It is desirable that the white extract be stored in a dry state with light shielding at room temperature or in a refrigerator.

  The color tone of the banaba light white extract can be measured with a color difference meter. Usually, the L value measured by the color difference meter in the case of powder is 50 or more, typically 60 to 70. The banaba extract obtained by the conventional hot water extraction method has an L value of 30 to 40 by the same measurement, and it can be seen that the color tone of the banaba light white extract is much closer to that of the white system than this banaba extract. When the banaba light white extract is used as a powder, the a value by color difference measurement is typically minus (about 0 to -1), and the b value is typically plus (about 20 to 30). is there.

  Thus, since the color of banaba light white extract is close to white, when added to a food material containing carbohydrates as an additive capable of suppressing an increase in blood glucose level or imparting a blood glucose level effect, the color tone of the object to be added Will not be damaged. Moreover, since the banaba light color extract is also suppressed in smell and taste, it is very excellent as an additive to food materials containing carbohydrates.

  In the case of a conventional hot water extract, tannins are 10 to 80% or more and the corosolic acid content is less than 0.001 to 1%, and the alcohol extract also contains 10 to 70% tannins and contains corosolic acid. The amount was less than 0.1-6%. However, if the said method is used, the problem of the color, smell, and taste which were big obstacles to the application to foodstuffs can be solved, and the content of corosolic acid which is a medicinal component can be raised to 2 to 50% or more. This means that a high effect can be expected even in a small amount, and it is possible to realize a reduction in price even in the final product price. Therefore, in the case of adding to an edible material containing carbohydrates, the addition amount can be very small, so that the price can be reduced.

  Color difference meter measurement of banaba extract by hot water extraction (hereinafter referred to as “sample 1”) and banaba light white extract (hexane extraction; hereinafter referred to as “sample 2”) obtained by applying the production method of the present invention. Went. All samples were obtained from banaba leaves.

  Sample 1 or sample 2 was inserted into the color difference meter powder measurement cell, and the L value, a value, and b value were measured using a color difference meter (spectral color difference meter SE2000, manufactured by Nippon Denshoku Industries Co., Ltd.). Three samples were used in each of samples 1 and 2, and the average value was obtained. (The standard value was adjusted using a specified white plate.)

  As a result, the L value of Sample 1 was 35.21, the a value was 0.11, and the b value was 14.86, whereas the L value of Sample 2 was 65.57 and the a value was −0.76. The b value was 23.23. Since sample 2 had an L value of about +30 compared to sample 1, sample 2 was found to have a much higher whiteness than sample 1.

  Further, in order to numerically grasp the visual difference between the sample 1 and the sample 2, the color difference between the sample 1 and the sample 2 was measured with the sample 1 as a reference, and was found to be 31.39. Also from this value, it was found that the color tone of Sample 2 was completely different from the color tone of Sample 1.

  Next, in the middle of the udon manufacturing process, sample 2 was added so as to be 0.1 part by mass with respect to 100 parts by mass of the udon raw material to obtain udon. When the appearance of this udon was visually examined, it did not change from the original color of udon. In addition, when udon was actually sampled, there was no significant change in taste.

Claims (11)

By a manufacturing method comprising: a pressurizing step of pressurizing an immersion material in which a banaba tissue is immersed in water; and an extraction step of extracting the banaba tissue that has undergone the pressurizing step with a mixed solvent of an organic solvent and water or an organic solvent. The resulting banaba pale white extract,
And an edible material containing carbohydrates.   The food of Claim 1 which contains 0.0001-10 mass parts of the banaba light white extract with respect to 100 mass parts of the edible material containing the carbohydrate.   The food product according to claim 1 or 2, wherein the soaked product is a soaked product obtained by immersing a banaba tissue in water for at least 5 hours.   The foodstuff according to any one of claims 1 to 3, wherein the banaba tissue having undergone the pressurizing step is a dry banaba tissue from which water used in the pressurizing step has been removed.   The foodstuff according to any one of claims 1 to 4, wherein the pressurizing step is performed at 0 to 120 ° C.   The food according to any one of claims 1 to 5, wherein in the pressurizing step, pressurization of 1 to 3 atm is performed.   The food according to any one of claims 1 to 6, wherein in the pressurizing step, pressurization is performed a plurality of times.   The food according to any one of claims 1 to 7, wherein the organic solvent is an alcohol and / or a hydrocarbon-based organic solvent.   The food according to any one of claims 1 to 8, wherein the extraction is performed a plurality of times in the extraction step.   The food according to claim 9, wherein in the extraction step, extraction with a mixed solvent of alcohol and water and extraction with a mixed solvent of alcohol and a hydrocarbon-based organic solvent are performed.   The foodstuff according to any one of claims 1 to 10, wherein the banaba tissue is a banaba leaf.